Spinach Feta Quiche


Whole Wheat Crust

1 cup whole wheat flour

1/4 tsp tsp salt

6 TBSP butter

approx. 2 TBSP whipping cream

In a bowl mix together 1 cup whole wheat flour and 1/4 tsp salt. With a pastry blender or 2 knives, cut 6 TBSP butter into flour mixture until it resembles course crumbs.

With a fork, gradually blend in just enough whipping cream to moisten dough. Press pastry into a ball with your hands. On a board floured with all-purpose flour, roll out dough 1/4 inch thick. Fit pastry into a 9 inch pan at least 1 1/4 inches deep.

Bake in preheated 400 degree oven for 10 min. Let cool.


Spinach Feta Quiche


1 pkg (10 oz.) frozen spinach or two bunches of fresh, cooked

6 ounces feta cheese, crumbled

1/2 cup cottage cheese

6 green onions, including tops, sliced

1 TBSP olive oil

1 tsp dry basil

1/2 tsp pepper

1/4 tsp garlic salt

4 eggs

1/2 cup milk

Squeeze out as much liquid as possible from spinach, set aside. In a blender or food processor, whirl feta cheese, cottage cheese, onions, oil, basil, pepper and garlic salt until smooth. Add eggs and milk and blend well. Add spinach and whirl briefly to mix. Pour into pastry shell.

Bake in 400 degree oven for 20 min, reduce temperature to 350 degrees and bake an additional 15 to 20 min or until a knife inserted in the middle comes out clean. Let stand on a wire rack for 10 min or bring to room temperature before cutting into wedges to serve. Makes 6 servings.




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